Viking Food Solutions

Your Food Processing &
Packaging Solutions Partner


Viking Barrier Packaging Materials

Viking Food Solutions is well established in the perishables industry and has represented the most important international manufacturers of meat processing machinery throughout Australia and the region. The Viking team has 40 years of experience assisting the meat industry with the latest technology in cutting, processing and packing.

The Rise of American Burger Culture in Australia

Burgers have always been a popular choice among Australian’s, particularly in the mid-to-late 20th century with the rise of the fast food phenomenon. However, it has only been the past five years that we have seen a dramatic rise in the popularity and number of boutique, specialised burger joints. They are now a culinary powerhouse in the Aussie food scene and looks to stay that way.


The Dry Age Cabinet to Set you Apart from the Crowd

Looking for a unique point-of-difference? Dry Age to perfection with the Dry Ager DX1000 Meat Maturing Fridge.

Storing and dry-aging meat is a proven method to maximise a product’s consistency and intensify its flavour. All fresh meat is aged at least a few days, but dry-aging extends this period to 4-6 weeks to achieve the perfect steak. With no extra expertise or effort required, and with just a little more time, your product (and business) can elevate to a higher standard than your competition.


The Secrets of Sous Vide

Australian restaurants are renowned for being at the forefront of food trends in the ever-growing food industry. Our kitchens are ripe with innovative recipes and techniques that challenge expectations and are now recognised on a global scale.

Our successes in the food industry corresponds with our ability to adapt and evolve. Technology has infiltrated most parts of contemporary society and restaurants are realising its potential and are embracing it. One method that is receiving exposure is ‘sous-vide’ style cooking, which is the French term for ‘under vacuum’.


Playing high stakes or selling high steaks? Time to diversify in the butcher-shop

It’s May 2016; steaks are still tender, but retailing meat has become ‘extremely tough’….


Owning your very own butcher shop, training your own apprentices, and knowing Mrs Jones by name, greeting her every time she walks in to buy the mince for tea tonight can be so rewarding.  Even when she asks for a steak to be vacuum packed in view of next week’s dinner, you feel so good doing it – your contribution to the local community is really being appreciated out there.



Quick Contact

You must have Javascript enabled to use this form.